Seared Duck Breast Recipe
Duck Breast with Sweet Potato Puree, Sauteed Baby Bok Choy & Peach - Ginger Sauce
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Ingredients
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Duck Breast
Sweet Potato Puree
Sauteed Baby Bok Choy
Peach-Ginger Sauce
Method
Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper. Let rest at room temperature for 15 minutes.
- 2
Sear the Duck
Heat a skillet over medium heat. Place the duck breasts skin-side down in the skillet. Sear for about 6-8 minutes until the skin is golden brown and crispy. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.
Sweet Potato Puree
- 3
Cook the Sweet Potatoes
Peel and cube the sweet potatoes. Place them in a pot of boiling water and cook for about 15-20 minutes or until tender. Drain and return to pot.
- 4
Make the Puree
Add butter, salt, and cinnamon to the cooked sweet potatoes. Use an immersion blender or a regular blender to puree until smooth. Adjust seasoning to taste.
Sauteed Baby Bok Choy
- 5
Peach-Ginger Sauce
- 6
Cook the Sauce
In a small saucepan over medium heat, combine diced peaches, grated ginger, honey, soy sauce, and rice vinegar. Simmer for about 5-7 minutes until the peaches are soft and the sauce thickens slightly. Blend if a smoother consistency is desired.